Method for making and packaging butter.



J. DE LISLE, DBCD.

A. DE LIsLB, ADMINISTRATMX. METHOD POR MAKING AND PAGKAGIG BUTTER.

APPLICATIDN FILED MAY 5, 1909.

1,014,574. Patented Jan. 9, 1912.

WIT/VESSES /lVl/E/VOR Juana dLisze i UNITED STATES PATENT OFFICE.

* JUSTIN DE LISLE, OF NEW YORK, N` Y.; AGNES DE LISLE AD1VIINIST1`\,A'.1.IBIXl 0F SAID JUSTIN DE LISLE, DECEASED. l Y

Original application led February 15,

Speciication of Letters Patent.

1909, serial No. 477,869. v 1909. Serial No. 494,024.

Patented Jan. 9,1912. Divided and lthis application mea May 5,

To all whom 1' t may concern:

Be it known that I, JUSTIN DE LIsLE, a citizen of the United States, and a resident of the city of New, York, borough of Man` hattan, in the county and State of New.

, York, have invented a new and Improved Method for Making and Packaging Butter, of which the following is a full, clear. and exact description, thisbeing a division of the application for Letters Patent for means for making and packaging butter, Serial No. 47 7 ,869, led by meFebruary 15, 1909.

The object of the invention is to provide a new and improved method for making and packaging butter aseptically, that is, absolutely free of microbes liable to produce fermentation or putrefaction in theI butter or disease in the intestines or other organs of the consumer of the butter.

The method consists essentiallyv in subjecting cream to a churning act-ion while contained in a sterilized vessel, to separate the butter globules from the buttermilk, and then kneading or working the butter globules into a mass and while still contained in the said sterilized vessel.

The method further consists in aseptically packaging the butter fromithe'sterilized vessel directly into sterilized packages.

In order to carry the method into effect, use is made of an apparatus, such for instance as is shown in the accompanying drawings forming a part of this specification, in which similar characters of reference indicate corresponding parts in both views. Y

Figure 1 is a sectional side elevation of the apparatus; and Fig. 2 is a sectional plan view of the same, on the line 2-2 of Fig. 1.

The vessel A `of a revoluble churn is preferably in the shape of a barrel, and is provided at its sides with trunnions B, journaled in suitable bearings arranged on a frame-work or standards C, and one of the trunnions B is provided at one outer end with a crank arm B for turning the vessel A over end, as will be readily understood by reference to Fig. 1. The vessel A is closed at one end by a head D, preferably of conical shape, and' provided with a normally closed inlet E for introducing the cream into the vessel A, and also for introducing a jet of hot steam or other sterilized fluid into the vessel A for sterilizing the same previous to placing the cream into the vessel. The terminal of the head D is provided with a normally closed butteroutlet F, on which can be placed a sterilized package to receive the sterilized butter directly at the outlet F, and inclose the samevin the sterilized package to keep' the butter in sterilized condition until used.

The outer end ofthe vessel A is closed by. a head G having, preferably, a chamber G in which extends a cooling coil PI, adapted to be connected at its ends with a cooling l medium supply such as ice water and the like, to cool this end while kneading the producedbutter globulesinto a lump, by a butter-working or kneading kdevice arranged within the vessel A adjacentl to the head Gr. The butter-working or kneading device consists preferably of conical rollers I, fluted in the direction of their length and having the outer ends I mounted to travel on an annular track J, arrangedl within the vessel A and secured to thepsaine adjacent to the head G. lThe inner ends I2 of the rollers I are journaled in a head K, secured on the upper end of a hollow shaft L, extending through the head G and carrying at its 'and P, of which the bearing P is secured tothe vunder side of the head G and the bearing P is held on the hollow shaft L. On the outer end of the shaft -O is secured a crank arm O, adapted to be taken hold of by the operator, for turning the shaft O, so as to cause the bevel gear wheels N and N to turn the shaft L and with it the head K, thereby carrying the rollers I around in the vessel A directly over the head Gr, and at the time the vessel A is held stationary in the vertical position indicated in Fig. 1. Now as the rollers I are carried around they rotate, and in doing so they knead or work :made with the coil of pipe I-I for circulating .acooling medium through the said coil, to coolthe lower end of the vessel A and its con-tents. The operator now turns the crank ter contained in the vessel A, as hereinafter more fully described. v

In using the churn, the vessel -A is firststerilized by introducing hot steam or other suitable sterilizing medium through the inlet E, or by subjecting the whole churn to 300 F. for thirty minutes in an autoclave,

and then thesterilized cream,'or cream in whicha certain desirable microbe has been blended, is introduced into the vessel A through the inlet E and then the latteris closed. The operator 4now turns the'crank arm lB to rotatev the vessel A and to cause the cream to be churned into butter globules, and whenthis hasbeen accomplished the vessel A is lheld stationary in avertical position, as indicated in Fig. l, and the buttermilk is allowed to run ofl` by opening the cock Q, which latter is closed after the buttermilk is drained out. Connection is now arm O,.souas to cause the kneading device to knead the butter into a lump and to Work out the residuary buttermilk. Sterillized ice water is preferably introduced from time to time 4into the churn by way of the inlet E to wash thefbutter during the knead-y ing process, and when this voperation has been completedthe cooling medium is dis;` connected fromthe coil H, and the cock Q v is opened to kallow the-residuary buttermilk andthe wash water to drain from the vessel A. .After the vessel A is freeof buttermilk and wash water the cockQ is again closed, and then the vessel A is given a half turn so ras ,to bring the outlet Fand the butter to the bottom. Connection is nowV made by a flexible hose or the like between the pipe L and fa source of compressed sterilized air. The outlet is then opened and a sterilized package isr applied to the open outlet F, to allow the sterilized butter to pass into the package by the force of the compressed sterilized air, and then the package is immediately closed and sealed, thus maintaining The herein described method for making butter, consisting in subjecting sterilized cream to a churning action while contained .in a sterilized vessel, to-separate the butter globules from the buttermilk, removing the buttermilk, washingwthe remaining buttery globules, removing the wash water, kneading the butterV globules into `a mass and while still contained in the sterilized vessel, and finally filling the butter from the said vessel directly into a sterilized package. j

In testimony whereof I have -signed my name to this specification in the presence of two subscribing witnesses.

JUSTIN DE- LISIiE.

Witnesses:

THEO. Gr. I-IosTER, PHILIP D. RoLLHAUs.

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Washington, D. G.

l y i 

